Aubergine Lasagna Recipe

Ingredients

  • 2 lrg Aubergines -, (1 1/2 lbs ea)
  • 1 Tbsp. Extra virgin olive oil
  • 1 c. Finely-minced onions
  • 3/4 lb Sliced Crimini or possibly Shiitake mushrooms, (abt 4 c.)
  • 1 Tbsp. Slivered garlic
  • 1/2 tsp Fennel seed, crushed
  • 1 c. White wine
  • 28 ounce Italian tomatoes - (1 can), minced
  • 3 Tbsp. Minced sun-dry tomatoes, optional
  • 1/4 c. Minced fresh basil
  •     (or possibly 2 tsp. dry basil)
  • 2 Tbsp. Extra virgin olive oil
  • 1/4 c. Chopped shallots or possibly green onions, white part only
  • 1/3 c. Flour
  • 2 1/2 c. Lowfat milk
  • 1/4 tsp Freshly-grated nutmeg
  • 1/3 c. Freshly-grated fontina cheese
  •     (or possibly smoked or possibly regular mozzarella cheese)
  •     Salt, to taste
  •     Freshly-grnd black pepper, to taste
  • 1 lb Fresh lasagna noodles, cooked
  • 8 c. Loosely-packed spinach leaves, washed well, stems removed, dry
  • 3/4 c. Freshly-grated Parmesan cheese
  •     Seasoned Bread Crumbs, see Note

Description

Remove Stems From Aubergines And Slice Lengthwise In 1/4-inch Thick Slices. Arrange In A Single Layer On A Lightly Oiled Baking Sheet Or Possibly Two And Roast In A Preheated 425…

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